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Tangy Tahini Brussel Sprouts

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< 1 min read
Summary

Brussels sprouts with tangy tahini dressing are perfectly paired and make a delightfully savory snack or side dish. You can also turn them into a meal by adding the sprouts and sauce to a grain bowl, the top of a salad or to help fill a sandwich wrap. No matter how you enjoy them, you’ll be getting your daily dose of healing cruciferous deliciousness with this dish.

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 lb Brussels sprouts
 ¼ cup chickpea brine (or vegetable broth, unsalted and preferably homemade)
Sauce
 2 tbsp tahini
 1 tbsp maple syrup
 1 tbsp organic rice vinegar
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 2 garlic cloves (minced)
 1 large lime (juiced)
Topping
 1 tbsp sesame seeds

Directions

1

Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.

2

Cut off nobby ends of Brussels sprouts, then cut in half. Wash and then place them on a parchment paper-lined baking sheet.

3

With a pastry brush, coat Brussels sprouts with chickpea brine or vegetable broth. (Optional: Sprinkle with black pepper.)

4

Bake for 15 minutes. Turn sprouts. Bake for an additional 15 minutes.

5

While sprouts are baking, make your sauce.

6

Add all ingredients except the sesame seeds to a small bowl. Mix well, until the tahini is completely blended.

7

Once the sprouts are finished baking, take them out of the oven and let cool for 5 minutes.

8

Place them in a medium serving bowl. Coat them with the sauce, sprinkle with sesame seeds, and serve!

Chef's Notes

Make perfect Brussels sprouts
Blanch the Brussels sprouts before baking. After washing and cutting, place the sprouts in boiling water for 3–5 minutes, then strain and place them in an ice bath for 60 seconds. This is not a necessary step, but in my opinion, I think it makes the Brussels sprouts perfectly cooked and moist on the inside and a bit crispy on the outside.

Make it spicy
If you love spicy, add some Sriracha or red pepper flakes for a little kick and a perfect complement to the tahini.

Make it more delicious and nutritious
Brighten the final dish up a little more with an extra squeeze of lime!

Chop kimchi and mix in this dish for added flavor and probiotic goodness.

Want some more protein and/or whole food fats? Add a handful of cashews or peanuts.

Cilantro lovers rejoice — it goes perfectly with these flavors. Add as much as you’d like!

Sliced green onion is also a great topper.

Ingredients

 1 lb Brussels sprouts
 ¼ cup chickpea brine (or vegetable broth, unsalted and preferably homemade)
Sauce
 2 tbsp tahini
 1 tbsp maple syrup
 1 tbsp organic rice vinegar
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 2 garlic cloves (minced)
 1 large lime (juiced)
Topping
 1 tbsp sesame seeds

Directions

1

Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.

2

Cut off nobby ends of Brussels sprouts, then cut in half. Wash and then place them on a parchment paper-lined baking sheet.

3

With a pastry brush, coat Brussels sprouts with chickpea brine or vegetable broth. (Optional: Sprinkle with black pepper.)

4

Bake for 15 minutes. Turn sprouts. Bake for an additional 15 minutes.

5

While sprouts are baking, make your sauce.

6

Add all ingredients except the sesame seeds to a small bowl. Mix well, until the tahini is completely blended.

7

Once the sprouts are finished baking, take them out of the oven and let cool for 5 minutes.

8

Place them in a medium serving bowl. Coat them with the sauce, sprinkle with sesame seeds, and serve!

Tangy Tahini Brussel Sprouts